Skyline Cincinnati Chili
A unique Cincinnati-style chili served over spaghetti, featuring flavors of cinnamon, cocoa, and a rich blend of spices, topped with shredded cheddar cheese.
Ingredients
For the chili
- 2 pounds ground beef Not the leanest; some fat is good
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth or water
- 16 oz tomato sauce (two 8-oz cans)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground cloves
- 1 tsp cocoa powder (unsweetened)
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 leaf bay leaf
- 1 tsp salt And more to taste
- ½ tsp pepper
- ¼ tsp cayenne (optional) For heat
- pinch sugar (optional) If your tomatoes are tangy
For serving
- 6 servings cooked spaghetti To serve under the chili
- to taste finely shredded cheddar cheese For topping
- to taste diced onions For topping
- to taste beans For topping, optional
- to taste oyster crackers For serving on the side, optional
Instructions
Preparation
- In a big pot, dump the ground beef and break it apart with your hands.
- Pour in the beef broth.
- Add the onion, garlic, tomato sauce, tomato paste, and all the spices. Stir well.
Cooking
- Bring to a gentle simmer over medium heat.
- Drop in the bay leaf. Cover the pot and let it bubble gently for at least 90 minutes, stirring now and then.
- Fish out the bay leaf. Taste and add more salt or vinegar if needed.
Serving
- Pour the chili over cooked spaghetti.
- Top with shredded cheddar, diced onions, and beans if desired. Serve with oyster crackers on the side.
Notes
To keep it authentic, don’t brown the beef first. This chili gets better as leftovers, and you can freeze it great. Try swapping beef with turkey or plant-based protein for a variation.